The effect of irradiation on antioxidant activities of sage, oregano and basil
Version of Record online: 7 SEP 2013
© 2013 The Authors. International Journal of Food Science and Technology © 2013 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 48, Issue 11, pages 2438–2440, November 2013
How to Cite
Bagdatlioglu, N., Taskin, B. and Orman, S. (2013), The effect of irradiation on antioxidant activities of sage, oregano and basil. International Journal of Food Science & Technology, 48: 2438–2440. doi: 10.1111/ijfs.12195
- Issue online: 9 OCT 2013
- Version of Record online: 7 SEP 2013
- Manuscript Accepted: 16 APR 2013
- Manuscript Received: 12 APR 2013
- Celal Bayar University Scientific Research Projects. Grant Number: MUH 2004/009
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